Established in May 2012, KINTON RAMEN was one of the first Japanese ramen restaurants in Toronto. Led by Executive Chef Aki Urata and our team of professional ramen chefs, we strive to offer our guests an extraordinary dining experience every time. Using the freshest ingredients to make the best quality noodles and broths, we invite guests to taste our exceptional ramen bowls right down to the last drop.
Our sophisticated, rich, and flavourful soup base is an exquisite harmony of our pork bone stock, chicken stock, fish broth, vegetables, and filtered water. Our signature soup base is made by simmering quality pork and chicken bones for over 20 hours and adding hand-selected bonito fish and fresh vegetables. This process creates an exceptionally rich flavour of which we call, “umami.”
We are particular about our noodles. Using high quality flour and kneading the dough with a special air-tight mixing technique, we create the best texture and flavour in our noodles that will highly complement our signature soup base.
Our Kinton pork is a unique KINTON RAMEN experience. We only use the best quality, locally-sourced Canadian pork, and simmer the meat in our signature soup. Then, we marinate it in a special soy-sauce mixture. Before serving, we brown the meat to help intensify that delicious caramelized flavour.
Seasoned with mineral rock salt and cooked by sous vide to the precise desired texture and temperature, our chicken breast is packed with flavourful juices and is tender enough to cut with a butter knife. KINTON RAMEN’s chicken breasts will melt-in-your-mouth with every single bite.
Our vegetarian broth is made with a bounty of vegetables and aromatics - onion, carrots, ginger, garlic, and Napa cabbage - and seasoned with Japanese sake, Mirin sweet vinegar and mineral rock salt. The entire mixture is boiled, then simmered down to reduce the volume and leave us with the most concentrated of fresh flavour to use as the base for our vegetarian ramen offerings.